Nutrition and Food Sciences Department, Faculty of Agricultural and Food Sciences, American University of Beirut, Beirut, Lebanon.
Nutrition and Food Sciences Department, Faculty of Agricultural and Food Sciences, American University of Beirut, Beirut, Lebanon.
Nutr Res. 2018 Jan;49:48-55. doi: 10.1016/j.nutres.2017.10.001. Epub 2017 Oct 10.
The obesity prevalence worldwide is reaching epidemic proportions, which makes the understanding of the mechanisms that regulate appetite of paramount importance. This study assessed whether the hedonic characteristics of a food item (high acceptability [HA] vs modified low acceptability [LA]) have a significant effect on postprandial ghrelin and insulin levels and appetite scores of isoenergetic meals in normal-weight men. We hypothesize that food acceptability would significantly impact appetite scores and affect the studied postprandial hormones. Eleven healthy men with normal body mass index (19-25 kg/m) were recruited for a randomized, crossover design. Subjects were randomly assigned to 1 of 2 meals: vanilla custard with acesulfame-K (LA, excessively sweet) or without it (HA). One week later, subjects were crossed over to ingest the other meal. Blood samples were withdrawn before meal (time 0) and after 15, 30, 60, 120, 180, and 240 minutes and were analyzed for ghrelin, insulin, and glucose. Appetite scores were also recorded at the above time points, and acceptability was measured. Ghrelin levels were significantly higher (P<.05) for LA meal at 180 and 240 minutes than the HA meal. Insulin levels were significantly higher (P<.05) for HA meal at 15 and 30 minutes than the LA meal. Appetite scores varied from baseline levels for both meals but not between meals at different time points. The results suggest that the hedonic properties of a meal could affect food intake and appetite through stimulation or inhibition of appetite hormones, suggesting the need to assess the acceptability of foods in formulating weight-reducing diets.
全球肥胖患病率正达到流行程度，这使得理解调节食欲的机制变得至关重要。本研究评估了食物的享乐特性（高可接受性[HA]与改良的低可接受性[LA]）是否对正常体重男性等能量餐的餐后胃饥饿素和胰岛素水平以及食欲评分有显著影响。我们假设食物可接受性会显著影响食欲评分并影响研究中的餐后激素。11 名身体质量指数（19-25kg/m）正常的健康男性被招募进行随机交叉设计。受试者被随机分配到 2 种餐食中的 1 种：含乙酰磺胺酸钾的香草奶油冻（LA，过于甜）或不含（HA）。一周后，受试者交叉摄入另一种餐食。在餐前（时间 0）和餐后 15、30、60、120、180 和 240 分钟抽取血样，并分析胃饥饿素、胰岛素和葡萄糖。在上述时间点还记录了食欲评分，并测量了可接受性。LA 餐在 180 和 240 分钟时的胃饥饿素水平显著高于 HA 餐（P<.05）。HA 餐在 15 和 30 分钟时的胰岛素水平显著高于 LA 餐（P<.05）。两种餐食的食欲评分均从基线水平变化，但不同时间点之间的餐食无差异。结果表明，餐食的享乐特性可能通过刺激或抑制食欲激素来影响食物摄入和食欲，这表明在制定减肥饮食时需要评估食物的可接受性。
